Egg Pasta Salad Bacon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 peeled hard-cooked eggs
02 -
8 ounces of macaroni or another small pasta
03 -
¼ cup bacon, cooked and chopped (about 2-3 strips)
→ Veggie Add-Ons
04 -
2 tablespoons chopped celery
05 -
A small garlic clove, finely grated
06 -
2 tablespoons green onion, chopped into small bits
07 -
2 tablespoons diced red onion
→ Sauce & Seasonings
08 -
¾ cup creamy mayo
09 -
A teaspoon of white wine vinegar
10 -
A tablespoon of Dijon mustard
11 -
Half a teaspoon of salt
12 -
A quarter teaspoon of black pepper
13 -
Paprika on top (optional)
# Instructions:
01 -
Boil the pasta as per the package instructions, then drain and rinse under cold water. Toss it into a big bowl
02 -
Pull the yolks out of the eggs and mash them up with a fork. Dice the whites and throw both parts into the bowl with the pasta
03 -
Mix the celery, diced onions (both red and green), and bacon bits into the pasta and eggs
04 -
Grab a small bowl and use it to stir mayo, mustard, vinegar, grated garlic, a sprinkle of salt, and pepper together until smooth
05 -
Pour the mayo mix over everything in the big bowl. Stir until it's all evenly coated. Season more if needed, and sprinkle with paprika and extra chopped onions to make it pretty
# Notes:
01 -
Store in the fridge and make it up to a day in advance
02 -
Leftovers are good for up to 3 days in a sealed container
03 -
Great choice for summer get-togethers and cookouts
04 -
Swap the macaroni for any other little pasta shape you like